Still Confused About Inflammatory Foods?
Let’s Break It Down.
Certain foods, especially when combined incorrectly, can silently trigger inflammation in your body.
One such example is cow’s milk, which is already heavy and difficult for the human gut to digest.
When combined with fruits—a practice common in smoothies or desserts—it becomes viruddhahara in Ayurveda.
This incompatible combination creates ama (undigested toxins), which tend to accumulate in weaker areas of the body like joints, triggering aches, pains, and stiffness.
Now think about a typical “fancy” breakfast: croissant, butter, meat, and eggs.
All of these are kapha-heavy foods.
Together, they overload the digestive fire (agni), slow down metabolism, and again lead to the formation of ama.
What follows?
Sluggishness, bloating, acidity, and a general sense of heaviness or fatigue—classic signs that you’ve eaten something inflammatory for your system.
These hidden food triggers and poor combinations are often at the root of:
Recurrent cystic acne
Chronic boils or abscesses
Early signs of aging
Autoimmune conditions like Hashimoto’s, thyroiditis, psoriasis, Graves’ disease, SLE, and rheumatoid arthritis
They don’t just affect the gut. Their ripple effect is seen on the skin and the mind, causing:
Itching and rashes
Heat sensations
Brain fog and fatigue
That all-too-familiar food coma
With fusion foods, global cuisines, and fast-paced eating trends, it’s easy to forget the basics of food compatibility.
But Ayurveda reminds us that how foods are combined matters just as much as what foods are eaten.
Avoiding incompatible combinations can be a game-changer for your health !!!
